Made my first yummy buffalo wings tonight. I made three batches, each better than the last, with room for improvement.

Pic is of the first batch (and the corner of my Type Heaven keyboard) which was a little overdone (the wings), but still delicious (the keyboard).

For deep frying, I used an induction burner, pot, store-brand canola oil, and a probe thermometer that went up to 400* F (not great, but that's all I have). I set the induction burner to 390* F. Some weird things happened, and I was wondering if any culinary physicists here could shed some light on what's going on.

The burner is set for 390* F. 6 cups of canola oil, and 10 wings that started at room temperature. The oil temperature climbs slowly up to 390*, then as soon as it gets there, I add the wings. Immediately the thermometer shoots up to 400* (its max) and sits there for a minute or so, then drops slowly to ~340*. The thermometer doesn't reach 390* again until the food has been in the oil for 8 minutes. Once it gets back there, it slowly makes its way past 400*, so I lower the induction burner to the next lowest setting, 360*, and let it fry for a few minutes.

1. Why does the temperature surge upwards immediately after I add the wings?

2. Is there a trick to keeping the oil hot, or heating it back up more quickly? The 'net is telling me that to deep fry For Real, the oil can't drop below 400*. I'm already using more oil than the recipe calls for in an attempt to keep it hotter, but it's clearly not working.

To keep the temperature even the answer is larger volume of oil or fewer wings in the fryer at a time.

The temperature drop is caused by the rapid evaporation of the liquid in the wing. you are far past the temperature for evaporation of water so it goes rapidly taking a lot of your heat with it.

The spike could be localized temperature variances as your burner tries to get you back up to temperature or some issue with your thermometer... is it meant for oil? with it's max being 400 any temperature past that could be anything... 401* could look like 450.

Arvald wrote:To keep the temperature even the answer is larger volume of oil or fewer wings in the fryer at a time.

The temperature drop is caused by the rapid evaporation of the liquid in the wing. you are far past the temperature for evaporation of water so it goes rapidly taking a lot of your heat with it.

The spike could be localized temperature variances as your burner tries to get you back up to temperature or some issue with your thermometer... is it meant for oil? with it's max being 400 any temperature past that could be anything... 401* could look like 450.

I'm looking for a better thermometer now. It has to be analog, since the induction burner I'm using messes with nearby electronic equipment, like my ThermoWorks probe. Amazon reviews for analog thermometers are scaring me...

I use ranch as opposed to bleu cheese and shredded mexican cheese or whatever kind. I prefer the buffalo wings sauce, not the cayenne pepper sauce. You can tweak the sauce ratio to taste. I prefer buying a rotisserie or smoked whole chicken and shredding it by hand, which gives a good edge to the rest of the flavors in the dish.

We usually serve in a mini-crock pot with scoopable chips. It's good but the recipe makes a good amount. You need a small group who like it or you will have a lot of leftovers.

Not a healthy dish, but a good dish for Superbowl parties and the like. I prefer it warm which is why we use the crockpot.

TheEmrys wrote:This is about as healthy as they get. And with them being dry, clean up is a snap.

I also like dry-rub wings. Another "healthier" alternative is to grill your wings. However, if you don't have a grill with very even heat (and even if you do), grilling a whole bunch of wings can be a pain trying to micromanage each and avoid burning due to fat flare ups. However, when they turn out, I generally prefer bbq'd wings over deep fried.

TheEmrys wrote:This is about as healthy as they get. And with them being dry, clean up is a snap.

I also like dry-rub wings. Another "healthier" alternative is to grill your wings. However, if you don't have a grill with very even heat (and even if you do), grilling a whole bunch of wings can be a pain trying to micromanage each and avoid burning due to fat flare ups. However, when they turn out, I generally prefer bbq'd wings over deep fried.

From experience doing 200 wings on a BBQ... the smoke is crazy... I laid a smoke screen that covered the entire street when I was in University...

TheEmrys wrote:This is about as healthy as they get. And with them being dry, clean up is a snap.

I also like dry-rub wings. Another "healthier" alternative is to grill your wings. However, if you don't have a grill with very even heat (and even if you do), grilling a whole bunch of wings can be a pain trying to micromanage each and avoid burning due to fat flare ups. However, when they turn out, I generally prefer bbq'd wings over deep fried.

Micromanage is right... As much as I love grilling almost anything, I've never liked grilling wings. They taste awesome, but it's just tedious having to watch each one constantly. Now, if someone else wants to stand there and watch wings, I completely support their decision

In the late 60's I worked at the Avenue Sub Shop in Buffalo, New York, which was then almost directly across the street from Frank & Teresa's Anchor Bar, where Buffalo Wings were first created. Dominic, their son, taught me in about 5 seconds how to make and to enjoy Buffalo Wings. All we used was butter and Durkee's hot sauce, tossing the just-deep-fried wings in a metal bowl. If anyone goes here http://americanfood.about.com/u/r/od/ap ... icwing.htm they will see lots of people from Buffalo in the comments verifying this.

GeneMosher wrote:In the late 60's I worked at the Avenue Sub Shop in Buffalo, New York, which was then almost directly across the street from Frank & Teresa's Anchor Bar, where Buffalo Wings were first created. Dominic, their son, taught me in about 5 seconds how to make and to enjoy Buffalo Wings. All we used was butter and Durkee's hot sauce, tossing the just-deep-fried wings in a metal bowl. If anyone goes here http://americanfood.about.com/u/r/od/ap ... icwing.htm they will see lots of people from Buffalo in the comments verifying this.

Gene MosherViewTouch

My first job post-college (Jan 1986) and in the town I now live in was working for a wings joint. Their sauce levels were mild, medium, hurt me, and hurt me bad. Hurt me was the base sauce, made by mixing 4 gallon jars of Franks Red Hot with 1 gallon of lemon juice (it was more like hoping you could find an empty jar or two and play alchemist, but I digress). Mild & medium had butter added to hurt me (in proportions that depended on how stoned Dwayne was that night), while hurt me bad was 3/4 gallon of hurt me, 1 12oz bottle of Tabasco, a pint of vegetable oil into which a 4oz container of red pepper flakes had been dumped, set out on an electric hot plate on low-low and left alone overnight (safety wasn't our thing) and strained into the jug, plus generous helpings of cayenne and chili powders. I should have known what I was getting into when the owner made me sign a trade secrets notice when I signed on. When the co-founder left 2 months later, I should have taken note of that. My last 3 months were "odd", as remaining owner was psychotic. Any down time extending past 2 minutes meant dragging out a head of celery or some carrots and mindlessly peeling/chopping/slicing. Damn lucky all my digits are intact.

He has erected a multitude of New Offices, and sent hither swarms of Officers to harass our people and eat out their substance.

I had a similar experience, Ned. I worked at a little shady sports bar in high school in the kitchen. Our sauce was the same, and mixed with butter for the mild/medium, though the hot hot sauce was different. We'd roll the wings in flour, deep fry 'em, and pull em out half way then stick them in the walk-in. Then when an order came up, we'd throw them back in for about 4 min till they got golden brown, dump them in a big bowl and coat with sauce. Voila. They weren't half bad either.

Mix the ingredients; add wings to a ziploc bag pour mix over them and refrigerate for at least 12 hours, preferably over night.

Prep oil, 350 degrees

Remove wings from the bag and let them drain on a paper towel lined plate.

Add to Oil cook for 15 -17 min.

These are naked (non-breaded) I find that since you soak them overnight there really is no need for a sauce. The wings will be quite spicy by themselves. But if you want a sauce here is a really good favorite of mine:

All these recipes and stories are great, but no one's yet talked about that horrid fried oil smell that permeates your house after you deep fry something. How do you get rid of that smell? I can't open the windows 'cause I'll freeze. Any ideas?

FireGryphon wrote:All these recipes and stories are great, but no one's yet talked about that horrid fried oil smell that permeates your house after you deep fry something. How do you get rid of that smell? I can't open the windows 'cause I'll freeze. Any ideas?

I have a closed fry daddy with a filter on it. this one. It pretty much works. If the fry smell still lingers set out a bowl of Vinegar, in a few hours it will 'soak' up the smell and de-oderize the room, and no it doesnt leave behind a vinegary smell. It's magic.

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